Is wine perception influenced by sustainability information? Insights from a consumer experiment with fungus resistant grape and organic wines.

Autor: Borrello M; Department of Agricultural Sciences, University of Naples Federico II, Italy., Vecchio R; Department of Agricultural Sciences, University of Naples Federico II, Italy. Electronic address: riccardo.vecchio@unina.it., Barisan L; Research Center for the Viticulture and Oenology (CIRVE), University of Padova, Italy., Franceschi D; Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Italy., Pomarici E; Department of Land, Environment, Agriculture and Forestry, University of Padova, Italy., Galletto L; Research Center for the Viticulture and Oenology (CIRVE), University of Padova, Italy.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114580. Date of Electronic Publication: 2024 Jun 07.
DOI: 10.1016/j.foodres.2024.114580
Abstrakt: Literature has highlighted that the organic attribute has heuristic value for many consumers, representing an overarching signifier of positive characteristics. Nowadays a plethora of alternative systemic approaches side organic production in the aim to improve the overall sustainability of the agrifood sector. Current study, based on blind and informed tasting, measured sustainability information influence on respondents' (n = 162) perceptions of organic and fungus-resistant grape (FRG) white wines. Findings of the within-subject non hypothetical experiment revealed that information has a stronger, positive impact on participants' perception of organic wine (increasing 13 % monetary preferences) compared to FRG wine (+9%). Additionally, attitudinal characteristics driving consumers' preferences towards FRG wine diverge from organic core motivations.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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